Short Crust Pastry For Tarts

1. 1

   Sift the flour and salt into a bowl/bassin.

2. 2

   Add butter and rub between the fingers until the mixture is flaky.

3. 3

   Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.

4. 4

   Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.

5. 5

   Remarks:

6. 6

   Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.

7. 7

   Be careful not to add too much water as the pastry should not be stick to the touch.

8. 8

   While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.

* Per serving · 4 servings · Values may vary.

No additional tips available.